homemade hot sausage

Name: HOMEMADE HOT SAUSAGE
Prep time: 1 h
Cook time: 1 h 30 min
Ingredients: 10 pound(s) ground pork; - italian seasoned bread crumbs; 12 - large eggs; - salt to taste; - coarse black pepper (1/3 of 2 oz. bottle); - fennel seed (1/3 of 2 oz. bottle); - oregano (1/3 of 2 oz. bottle); - sweet basil (1/3 of 2 oz. bottle); - crushed red pepper (1/3 of 2 oz. bottle); 3 (29 oz) can(s) tomato puree; 5 large green peppers, sliced in thin strips; 4 large onions, cut in strips/rings

(3 RATINGS)

69 Pinches 11 Photos

Jan W

Apollo, PA

Updated on May 13, 2011

Got this from my husband's Aunt Edie...she made it for reunions and was always a hit. I like mine hot, so often increase red pepper! These are good for a family getogether or community picnic! Good thing to keep in freezer for quick meal. The thing I like best is that there are no casings on this sausage, so you don't get squirted w/any juices when you bite into them!

Rate

prep time 1 Hr

cook time 1 Hr 30 Min

method ---

yield Makes 100 sausages

Ingredients

10 pounds ground pork
- italian seasoned bread crumbs
12 - large eggs
- salt to taste
- coarse black pepper (1/3 of 2 oz. bottle)
- fennel seed (1/3 of 2 oz. bottle)
- oregano (1/3 of 2 oz. bottle)
- sweet basil (1/3 of 2 oz. bottle)
- crushed red pepper (1/3 of 2 oz. bottle)
3 (29 oz) cans tomato puree
5 large green peppers, sliced in thin strips
4 large onions, cut in strips/rings

How To Make homemade hot sausage

Step 1

Combine meat and eggs in large bowl or roaster pan. Add enough breadcrumbs until mixture is not sticky (high humidity makes more breadcrumbs necessary). Combine all the spices in a bowl and mix well, then sprinkle over meat mixture, working to distribute evenly. Fry a patty to test seasoning before cooking the entire batch. (The sausage DOES get hotter after it is cooked & prepared with sauce!) Roll meat into little 'logs' the size of a hotdog; place in baking pan(s) 13"x9"x2", stacking them atop each other. Cover with aluminum foil and bake in 300 F oven for about 90 min to 2 hrs. Let pan cool a little, then carefully remove sausages with tongs and place on a rack (over cookie sheet w/sides) to let excess grease drip away.

Step 2

While sausage is baking/cooling, combine puree, peppers and onions in stainless stockpot; cook til tender. You can add sausages into pot or layer in a large casserole to serve, covered with sauce. Serve on bakery-style sausage rolls. Freeze any leftover sausages in ziploc bags; put sauce in freezer-safe containers.
Step 3

Note: I made these with 5 lb of pork and used half the measures of seasonings. Yield was 36 links 6-1/2" long and 30 meatballs (tablespoon of mix per ball).
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